For the dough:
- Wheat flour - 500 g
- Powdered sugar - 200 g
- Salt - to taste
- Butter - 250 g
- Vanilla bean - 1 pc
- Yolk - 4 pcs
- Pumpkin - 1000 g
- Brown sugar - 70 g
- Heavy cream - 200 ml
- Egg - 1 pc
- Amaretto liqour - 20 ml
- Ground cinnmon - 0,5 t spoon
Step 1. Make the dough. Combine flour, salt and powdered sugar in a bowl of food processor. Pulse a couple of times and add diced butter. Process for 30 seconds until butter and flour are combined.
Step 2. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add them to the dough. Add yolks and process the dough until the ball forms. Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 3. Make the pie filling. Peel the pumpkin, discard the seeds and cut into same size pieces. Arrange the pieces on a baking sheet and bake for 30-40 minutes in the oven, preheated to 170 degrees.
Step 4. When the pumpkin cools off a little bit, transfer it to the bowl of food processor along with the cream, sugar, egg and cinnamon. Process until smooth. Add Amaretto liquor and stir.
Step 5. Line your work surface with parchment paper and put the dough on it. Cover with another sheet of parchment. Roll the dough so it’s 5 mm thick.
Step 6. Grease the baking tin with butter.
Step 7. Peel off the top layer of parchment paper. Transfer the dough into the baking tin (paper side up).
Step 8. Discard the second piece of parchment. Press the dough so it fills the tin evenly. Cut the excess dough on the edges and poke the dough with the fork.
Step 9. Line the dough with a piece of parchment paper and put some beans over it. But the crust into the oven, preheated to 170 degrees. Bake for 10 minutes. Take it out of the oven, discard the beans and paper and bake 10 minutes longer until the crust is dry and golden in color.
Step 10. Transfer the filling into the crust, even with the spatula and put into the oven. Bake for 30 minutes. Let the pie cool before serving.